Armenian Lamb Khurjin Parcels
Individual crisp pastry bundles filled with braised lamb, eggplant, peppers, tomatoes, and herbs.
About This Dish
Khurjin takes its name from a traveler’s bundle: the pastry is opened at the table to release the aroma of meat and vegetables cooked together.
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Stages
- Preparation45 min
- Cooking70 min
Step-by-Step Instructions
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1
Cut the lamb and vegetables into 2 cm pieces. Brown the lamb in clarified butter in batches and transfer to a bowl.
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2
Cook the onion, eggplant, and peppers for 10 minutes. Add the garlic, tomatoes, spices, and lamb, cover, and braise gently for 30 minutes.
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3
Remove the lid and reduce until the filling is moist but not wet. Stir in the herbs and cool completely.
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4
Divide the pastry into six squares, add the filling, bring the corners together like a bundle, and seal firmly. Brush with beaten egg.
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5
Bake at 200 °C for 25–30 minutes, until deeply golden and the filling reaches at least 74 °C. Rest for 5 minutes before serving.
